45 minutes
This robust Spiced Tomato & Tamarind Chutney is infused with a blend of aromatic spices and tangy tamarind, making it an exquisite accompaniment for crispy fried eggplants or as a versatile side for various dishes.
Tamarind, soaked and strained
0 oz
Medium Onion, peeled and finely chopped
each
Garlic Clove, peeled and minced
each
tablespoons
Asafetida, ground
teaspoons
each
Whole Cloves
each
Mustard Seeds
teaspoons
Cumin Seeds
teaspoons
cups
Salt, adjust to taste
teaspoons
Cayenne Pepper, optional for heat
teaspoons
teaspoons
teaspoons
Sugar, adjust to taste
teaspoons
teaspoons
Cilantro, finely chopped
tablespoons
1. Prepare Tamarind Paste
Soak the tamarind in ¾ cup of hot water for a minimum of 4 hours or preferably overnight, then strain to obtain roughly ½ cup of smooth tamarind paste.
2. Create Onion-Garlic Puree
In a blender, puree the chopped onion and garlic with 3 tablespoons of water until you achieve a smooth consistency.
3. Infuse Spices in Oil
In a medium-sized pot, warm the olive oil over medium heat. Stir in the asafetida, cardamom pods, cloves, mustard seeds, and cumin seeds. Fry until the seeds pop and become aromatic, which should take a few moments.
4. Cook Onion-Garlic Base
Add the onion-garlic puree to the pot, and sauté for 4 to 5 minutes, making sure to add a teaspoon of water if the mixture begins to stick.
5. Simmer Chutney
Incorporate the tamarind paste, tomato sauce, salt, optional cayenne pepper, garam masala, cinnamon, sugar, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and let it cook gently for 15 minutes.
6. Adjust Seasoning and Remove Spices
Taste and adjust the salt and sugar if necessary. Remove and discard the cardamom pods and cloves.
7. Add Fresh Cilantro
Just before serving, stir in the freshly chopped cilantro for a burst of color and flavor.
Use ripe, juicy, flavorful tomatoes. Consider heirloom varieties or high-quality canned tomatoes if out of season.
Toast whole spices before grinding to release essential oils and intensify flavors.
Start with a small amount and adjust to taste, considering the concentration of tamarind paste if used.
Simmer chutney until it reaches a thick, jam-like consistency, adjusting cooking time based on tomato water content.
Taste and adjust levels of tamarind and vinegar to achieve the perfect tang, considering a splash of balsamic vinegar for complexity.
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